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Vegetarian Cabbage Rolls

DirectionsInstructions Checklist

Stage 1
Spot the rice and 2/3 cup water in a pot, and heat to the point of boiling. Lessen warmth to low, cover, and stew 40 minutes, until delicate. Blend the finished vegetable protein and 3/4 cup bubbling water in a medium bowl. Drench 15 minutes, until rehydrated. Blend in the cooked rice.

Stage 2
Preheat broiler to 350 degrees F (175 degrees C). In a bowl, blend the tomato soup and 10 3/4 liquid ounces (1 soup can) water.

Stage 3
Spot the cabbage in a pot with sufficient water to cover. Heat to the point of boiling, and cook 15 minutes, until leaves are effectively taken out. Channel, cool, and separate leaves.

Stage 4
Warmth the oil in a skillet over medium warmth. Mix in the onion, carrot, red ringer pepper, and garlic. Cook until delicate. Blend in wine, and keep cooking until practically all fluid has vanished. Mix in rice and finished vegetable protein, held juice from the tomatoes, egg, and peas. Season with cayenne pepper, onion powder, garlic powder, basil, and hot pepper sauce. Cook and mix until warmed through.

Stage 5
On 1 cabbage leaf, place around 2 tablespoons skillet combination and 1 tomato. Move firmly, and seal with a toothpick. Rehash with outstanding filling. Organize in a goulash dish. Pour the soup and water over cabbage rolls. Season with salt and pepper.

Stage 6
Cover, and heat 35 minutes in the preheated stove, treating sporadically with the pureed tomatoes. Eliminate cover, and keep heating 10 minutes.
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